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Veggie stuffed peppers

2
Points®
Total Time
52 min
Prep
8 min
Cook
44 min
Serves
4
Difficulty
Easy
While red bell peppers are a bit more expensive than their green counterparts, they contain a lot more vitamin A, plus their flavor is milder and sweeter. We love using them here for this savory appetizer or side. Just keep in mind that you should choose round, evenly shaped peppers that are all about the same size so they cook evenly. The filling consists of onions, garlic, diced tomatoes, and corn, which are seasoned with chili powder, salt, and pepper. Cooked long-grain rice is then stirred into the filling right before stuffing the bell pepper halves, which are then baked in the oven until heated through.

Ingredients

Red bell pepper

4 medium, halved and seeded

Onion

1 medium, chopped

Garlic

2 clove(s), minced

Canned diced tomatoes

14½ oz

Frozen corn

5 oz, thawed

Chili powder

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked long grain brown rice

1 cup(s)

Instructions

  1. Preheat the oven to 375°F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.
  2. To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.
  3. Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20–25 minutes. Yields 2 bell-pepper halves per serving.

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